You all may already know this trick, but I thought I would share anyway. I made a coconut cream cake this weekend and didn't want a really heavy icing. A girlfriend told me to use a 12 oz Cool whip and 2 pkgs instant jello beaten in a stand mixer for 15-20 minutes. It turns into a wonderful fluffy frotsing. It doesn't remain Cool Whip consistency--and low fat too! Emily

You are referring to the instant pudding (Jello) - right? Sounds very tasty. I have used it (cool whip and/or whipped cream out of the can) as a substitute for milk (or part of the milk) sometimes in frosting (uncooked type/conf., etc.) as it adds volume - and a bit of richness.Tria

Yes, I tried that before and it's very good. Another thing I've heard of, but I haven't tried yet is to mix a package of Jello (your favorite flavor) with the Cool Whip for a light fruity icing. (strawberry, orange, etc) I'm sure it's yummy too!

are you talking about instant pudding Jello brand or actually JELLO like orange or strawberry? Either way sounds great! We use the frosting out of the can and mix with coolwhip and thats really good too!

Sorry this one took me so long to get back to! It is indeed jello pudding mix. I used 2 pkgs coconut cream pudding to go on my coconut cake, and it was sinful! My girlfriend makes a french vanilla cake and uses 2 white chocolate pudding mixes, and then tops with strawberries. This is my new favorite frosting--it tastes so rich and silky but is truly low fat! Emily

I do beat for fifteen minutes--the cool whip consistency has to change to a light, buttery frosting. It may not take everyone the entire time--just make sure it's not stll at a "sticky" stage, or you will never frost your cake with it! Emily